{"created":"2023-05-15T13:30:30.253284+00:00","id":48,"links":{},"metadata":{"_buckets":{"deposit":"ee818c2c-f6b5-41e0-aebb-fe5facbe141f"},"_deposit":{"created_by":18,"id":"48","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"48"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000048","sets":["2:10"]},"author_link":["58","60","59"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-05-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"20","bibliographicPageStart":"15","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOOD CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Many of low-protein rice products used by kidney disease patients are subjected to lactic acid\nfermentation. Using the fermentation method as a reference, a study was conducted to find preparation methods for low-protein rice that can be practiced at home. The results indicated that washing decreased protein content in rice to some extent.","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12671053","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山岡, 由理子"},{"creatorName":"ヤマオカ, ユリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"58","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西道, 香里"},{"creatorName":"サイドウ, かおり","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"59","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"水野, 幸子"},{"creatorName":"ミズノ, サチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"60","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-19"}],"displaytype":"detail","filename":"shokubunka02-03.pdf","filesize":[{"value":"992.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/48/files/shokubunka02-03.pdf"},"version_id":"84b10f9b-1ceb-4f98-96fc-39e6b9e895d8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"糖尿病腎症","subitem_subject_scheme":"Other"},{"subitem_subject":"低タンパク米","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"無洗米","subitem_subject_scheme":"Other"},{"subitem_subject":"diabetic nephropathy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"low protein rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lactic acid fermentation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"no-washing rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"糖尿病腎症のための家庭でできる低タンパク米の調製方法の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"糖尿病腎症のための家庭でできる低タンパク米の調製方法の検討"},{"subitem_title":"Production of Low Protein Rice at the Home for Diabetic Nephropathy","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-19"},"publish_date":"2016-10-19","publish_status":"0","recid":"48","relation_version_is_last":true,"title":["糖尿病腎症のための家庭でできる低タンパク米の調製方法の検討"],"weko_creator_id":"18","weko_shared_id":18},"updated":"2023-05-15T13:39:36.847317+00:00"}